Submitted by:

6 Responses to “Quick Southwest Skillet Dinner”

Instead of using pasta, I used two pounds of collard greens and doubled the kidney beans. I used reduced sodium beans and no salt added tomatoes. One serving of this dish then contains half a pound of cooked greens and nearly a full pound of cooked veggies for those doing ETL. I also drain and rinse the beans to try to reduce the sodium content further; if I use beans from scratch, I’ll use 7 oz dried beans. Using the canned, here are the nutrition stats with my modifications:

This was wonderfully quick and delicious. It has been added to our favorites folder. Black beans are a great sub for kidney beans as is brown rice for the noodles. Left overs great as nachos the next day–perhaps not with the noodles. This was not spicy at all.

My family loved this recipe. I changed it a bit to fit the ingredients I had available – red pepper instead of green pepper. Also, I sauteed the veggies in apple juice. That gave it a sweet flavor, along with the spicy flavor. My son, who hates whole wheat pasta, said I should make it everyday. My husband, who was looking for the meat, had mutiple servings.

I’ve had an air fryer for well over a year and even started a Facebook group, FatFree Vegan Air Fryers, to share cooking ideas. I’ve posted several air fryer recipes, but I’ve never taken the opportunity to write about the air fryer in depth, to review the different air fryers, describe how they work, give... […]

It’s a lovely almost Spring day here today at the coast. The dogs and I spent some time out in front of our house. I pulled out dead crocosmia leaves and clipped alder shoots; they took a nap in the sun. After a while I joined them, sitting down on a log that marks the […]